Ready in 20 minutes
Cold tender rings of calamari, blanketed in olive oil and lemon with the sharp bite of olives, red onion and garlic. Refreshing and light for a warm day filled with sunshine.
Rinse and drain calamari rings.
In a saute pan, with an inch of water, poach rings until just firm.
Mix remaining ingredients into a non metal bowl. Toss in poached and drained calamari rings. Toss until well blended. Chill for up to 8 hours or over night.
Serve with fresh crusty Italian bread and an ice cold Pinot Grigio.